This is the simplest of simple chicken noodle-ish soups. The stock is made with the leftover carcass of a whole roasted chicken, and the vegetables and seasonings are classic: carrots onions celery parsley salt and pepper I like the texture of fregola, a toasted Italian pasta, ...
What to do with Leftover Roast Chicken? Make a Salad.
I always feel virtuous when I collect all the leftover odds and ends from the fridge and turn them into another meal. Here, leftover roast chicken bulks up a mix of arugula, sliced endive, and toasted pine nuts. A simple shallot vinaigrette ties it all together, while keeping it light. Fresh or ...
Lightning Fast Sichuan Noodles with Chilies and Scallions
A few weeks ago, upon exiting Christopher Kimball's Milk Street website, a pop-up email capture caught my attention: If I subscribed, I would get "12 recipes That [Would] Change The Way I Cook." What was there to lose? I subscribed, downloaded my PDF, began reading, and soon came across an ...
Teri’s Sliced Orange Salad with Arugula, Fennel & Shaved Parmesan
On New Year's Day my friend Teri texted me a photo of her "Boxing Day salad," a mix of blood oranges, arugula, shaved fennel, thinly sliced red onion and pomegranate seeds. "Fresh and bright," she wrote. "Nice way to wrap up that holiday blitz!" So true, I thought. Like many, I found myself on ...
Dorie Greenspan’s Spatchcock Chicken with Za’atar & Lemon
In early December in preparation for my cookbook chat with Margaret Roach, I cooked furiously through as many of the new releases as I could. I discovered some gems in the process, namely this spatchcocked chicken from Dorie Greenspan's latest book, Everyday Dorie, which came together effortlessly, ...